88-Lancaster Farming, Saturday, July 5, 2003
If you are looking for a redpe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, in care of Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. There’s no need to send a self-ad
dressed stamped envelope. If we receive an answer to
your question, we will publish it as soon as possible.
Check your recipe to make sure you copy the right
amounts and complete instructions for making the reci
pe. Sometimes we receive numerous answers to the
same request, but cannot print each one.
Answers to recipe requests should be sent to the same
address. You may also e-mail questions and answers to
LGOOD.EPH@LNPNEWS.COM
QUESTION Marlene Witmer, Leola, just
found out that her son cannot have wheat prod
ucts, so she is looking for wheat-free recipes.
She would also like to know where she can buy
rice flour.
QUESTION A Lycoming County reader
would like a recipe for a steak sauce that
tastes like A-1 original and also a recipe for a
mint chocolate chip cheesecake or other un
usual cheesecakes.
QUESTION R. Zerance, Harrisburg, writes
that several months ago there was a dry mix
recipe for cappuccino coffee in this column.
Zerance has lost it and would appreciate it if
someone would send it in to be reprinted.
QUESTION - Joan Williams, Bath, would like
a recipe for baked oatmeal. A friend of hers had
“the best oatmeal she ever had” somewhere in
the Lancaster area and Joan would like to sur
prise her with a good recipe.
QUESTION E. Weaver, East Earl, would
like a recipe for 100 percent whole spelt bread,
without added wheat flour or wheat gluten. “I
tried changing my 100 percent whole wheat
recipe and by substituting spelt flour instead of
wheat, but it doesn’t work,” writes Weaver.
QUESTION - Ruth Ann Zeiset, Manheim,
would like a good used filler to put cream filing
in doughnuts.
QUESTION Sandy Evans, Berks County,
requests a recipe for Red Velvet Cake Roll.
QUESTION Nona Deputy, York Springs, is
interested in finding a recipe for preserving cit
ron. She would also like to know where she
could get some seeds.
QUESTION Several years ago, Helen Spen
cer, Hopewell, N.J., had gotten a recipe for
Shoo Fly Pie that is served at the Shartlesville
Inn. She lent the recipe and has not gotten it
back. “It was the best tasting Shoo Fly Pie and
I’d love to be able to make it again,” she writes.
QUESTION Eric, Shade Gap, writes, “as a
child growing up, I remember my grandmother
serving for breakfast what I would call rivals
that were sweet in a hot milk-like broth that
was poured over bread or bread crumbs and
then sprinkled with sugar. Does anyone know
what this was and how it was made?”
If we do not receive an answer to this in a
week, we will assume that no one knows the
answer to this question.
QUESTION Alice Weaver wants a recipe to
make cream cheese.
ANSWER After serving as a Lebanon
County Dairy Maid for three years, Jessica
Bross was named Lebanon County Dairy Prin
cess and has begun her fourth year of working
on the dairy promotion team. “My mission still
remains the same, to promote the importance
of consuming dairy products,” writes Bross.
Since President Reagan designated July as
National Ice Cream Month, what better month
to promote dairy products, points out Bross.
“Who doesn’t like the cool refreshing taste of
ice cream on those hot summer nights of July?”
Bross sent in the following two recipes.
Chocolate Frosty
2 cups buttermilk
2 cups chocolate milk
2 tablespoons sugar
2 cups chocolate ice cream
Mix buttermilk, chocolate milk, and sugar.
Add ice cream and beat until smooth and
frosty. Serves six.
Ice Cream Sandwich
Place two graham crackers together sand
wich fashion, using a slice of ice cream as fill
ing. Dip sides into chocolate sauce if desired.
ANSWER Kelley Marzka, Crawford County
Dairy Princess, writes that “summer is in full
bloom with children enjoying all the fun it pro
vides, from swimming, camping, and playing
baseball to picnicking in the sun. Here are a
few dairy treats to help cool off your little
ones.”
Raspberry Frosty
2 cartons raspberry yogurt
1 cup milk
2 cups raspberry sherbet
Place all ingredients in a blender container
and cover. Puree until smooth and frothy. Serve
immediately. Makes five cups.
1 package cream cheese, softened
1 jar marshmallow cream
2 tablespoons milk
1 teaspoon vanilla
Va teaspoon grated nutmeg
In a medium mixing bowl, combine cream
cheese, marshmallow cream, milk, vanilla, and
nutmeg, beating until smooth. Place dip in a
serving bowl and serve with assorted fruits.
ANSWER Mary Hoffman, Elizabethtown,
was looking for a recipe for “Schmeircase.”
Thanks to Beverly Hanifin, Ware, Massachu
setts, for sending in this recipe, which Hanifin
describes as a dip or spread with egg.
3 hard boiled eggs, chopped fine
8 ounces cream cheese, softened
18 olives, chopped
1 tablespoon chopped chives
5 tablespoons sour cream
Mix sour cream with cream cheese. Add
olives and chives. Beat. Blend in eggs.
In addition, a Mechanicsville, Maryland, read
er, sent in the following recipe for Hoffman’s
request for the spreading cheese.
5 gallons skim milk
2 teaspoons baking soda
1 cup cream
V 2 cup butter
2 teaspoon salt
1 cup hot milk
1 tablespoon dry Cheddar seasoning (option
al)
Let the five gallons of skim milk set until
thick (clabber). Heat until uncomfortable for the
hand. Drain through a course cloth bag and
squeeze out all the whey possible.
To the four cups of dry cheese crumbs add
baking soda and mix well. Cook in a double
boiler with one cup hot cream. Stirring con
stantly, cook 10 or 15 minutes or until crumbs
are mostly dissolved. Add butter, salt, and one
cup hot milk. Dry Cheddar seasoning may be
added.
Cook another five or ten minutes, stirring
constantly. Use more or less milk and test until
it is the right consistency to spread. Test by
tasting. If it sticks to your mouth while it is still
hot it needs more milk.
ANSWER In answer to a previous question,
we received such an interesting variety of cake
mix recipes that we saved a few extras and are
printing them now. The first recipe is from Re
gina Mack, New Bethlehem.
Basic Cake Mix
2Vz cups flour
1 % tablespoons baking powder
I V* teaspoons salt
1% cups sugar
% cup shortening
y« cup dry milk
Sift dry ingredients three times. Rub short
ening into dry part until it is a cornmeal tex
ture. Lift lightly into containers and store at
room temperature. May be kept for three
months. Dry milk may be omitted .if whole milk
is used instead of water for the batter. With
this mixture you can make the following cakes:
I Va cups mix'
Vz teaspoon vanilla
Va cup milk or water
1 egg
Bake 25-30 minutes at 375 degrees.
Spice Cake
Add to plain cake:
Fruit Dip
Schmiercase
Schmlercase
Plain Cake
Vi teaspoon cinnamon
Vs teaspoon cloves
y« teaspoon allspice
Add to plain cake:
1 egg white (instead of one whole egg)
Add to plain cake:
1 tablespoon cocoa before any liquid
Here is a larger version from Leah Click,
Denver.
Basic Make-Your-Own
Cake Mix
9Vs cups all-purpose flour
6 cups sugar
% cup baking powder
1 tablespoon salt
2V4 cups shortening (use a good solid short
ening)
Sift together flour, sugar, baking powder, and
salt. Cut in shortening until it gets to the con
sistency of very fine crumbs.
Divide mix into four equal portions of 4Vz
cups each. Place in airtight containers and
store in a cool, dry place up to two months. An
other option is to place in freezer containers
and freeze up to six months To use, allow mix
to come to room temperature.
Variations are as follows:
Yellow Cake
4Va cups (1 portion) baking mix
1 cup milk
1 teaspoon vanilla
2 eggs
In a mixing bowl, combine all ingredients.
Beat at low speed until moistened, about one
minute.
Beat two minutes at medium-high speed.
Pour into two greased and floured nine-inch
layer cake pans or a 9X13-inch pan and bake at
350 degrees for 25 minutes.
Prepare batter as for yellow cake except use
three egg whites instead of two whole eggs.
Whites may be beaten separately and folded in
last for a fluffier cake. Bake as directed.
Prepare batter as for yellow cake except add:
1 teaspoon cinnamon
% teaspoon allspice
V* teaspoon cloves
Add spices to cake before adding the milk
Chocolate Cake
Follow directions for yellow cake except add
V* cup cocoa powder to cake mix before adding
the milk.
Chocolate Chip Cake
Use two greased and floured 9-inch layer
pans. Prepare batter as for yellow cake. Pour V*
of the batter into each of the two pans and
sprinkle with V* cup finely-chopped semi-sweet
chocolate pieces, or tiny chocolate chips over
batter. Add remaining batter to each pan and
sprinkle another V« cup chocolate pieces over
batter. Bake as directed.
Pineapple Upside-
Down Cake
Va cup butter
% cup brown sugar
8 slices pineapple
8 maraschino cherries
Melt butter in a 9X13-inch cake pan. Stir
brown sugar into butter. Arrange pineapples in
pan with cherries In the center of each pine
apple slice. Prepare batter for a yellow cake
and pour over the top. Bake at 380 degrees for
38 to 38 minutes, cool in pan five minutes,
then invert on a plate. Serve warm. Delicious
with ice cream or whipped cream.
QUESTION Mary Tempton wanted quick
uncooked cheese cakes, regular or low sugar.
Thanks to Debra Allgyer, Womelsdorf, for send
ing in this recipe.
24 ounces cream cheese
1 Va cups confectioner’s sugar
1 tablespoon vanilla
8 ounces whipped topping
2 graham cracker crusts
Mix cream cheese and confectioner’s sugar
until fluffy. Add vanilla and whipped topping;
beat until smooth. Put in two graham cracker
crusts and chill four or more hours. Cover with
fresh fruit or pie filling to serve.
White Cake
Chocolate Cake
White Cake
Spice Cake
Cheese Pie